| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Chocolate, Frostings |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whipping cream |
| 3 |
oz |
Unsweetened chocolate; chopped coarse |
| 5 |
oz |
Milk chocolate; broken coarse |
INSTRUCTIONS
Place the cream in a small saucepan over moderate heat and let it cook,
uncovered, until there is a slightly wrinkled skin on the top or small
bubbles around the edge. Add the unsweetened chocolate and stir until it is
almost all melted. Then add the milk chocolate, reduce the heat to low, and
stir until completely melted. Transfer the mixture to the small bowl of an
electric mixer. Beat at medium-high speed for a minute or two until the
mixture becomes beautifully smooth/shiny/thick. Then, without waiting, pour
it onto the cake and quickly spread it over the tip only with a long,
narrow metal spatula. If you wish, form wide ridges in the icing, using the
tip of the spatula.
NOTES : Heather's note: This is a wonderful bittersweet ganache -- suitable
for brownies, the middle icing layer in a layer cake, etc.
Recipe by: Maida Heatter's Book of Great American Desserts
Posted to MC-Recipe Digest V1 #1047 by raprice@ibm.net on Jan 27, 1998
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